Ingredients
- 1/2 cup raw pecans
- 1/2 cup pumpkin seeds
- 1 tablespoon salted butter
- 2 tablespoons maple syrup
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon ground cinnamon
- flaky sea salt
- 3 ounces thinly sliced prosciutto ((omit if vegetarian))
- 6 cups shredded kale
- 2 Honeycrisp apples, thinly sliced
- 1 cup pomegranate arils
- 6 ounces Brie, cubed or wedges
- 3/4 cup grated cheddar cheese
- 2 tablespoons salted butter
- 1 shallot, chopped
- 8 leaves fresh sage
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons honey or maple syrup
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground cinnamon
- salt and black pepper
- chili flakes
Description
A favorite recipe initially from Half Baked Harvest
Serving Size
6 people
Preparation Time
25 minutes
Cooking Time
10 minutes
Cuisine(s)
American (Southern, Cajun, BBQ, Comfort), Modern / Experimental
Food Allergies
Milk (Dairy), Tree Nuts
Meal Type
Lunch or Dinner
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper
- On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp.Watch closely. Sprinkle with sea salt
- Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.
- To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, grated cheddar, and brie. Eat and enjoy!